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Posted on Fri Jul 20, 2012 3:01 pm

Posted on Fri Jul 27, 2012 10:28 pm

Texas de Brazil, where the hell have I been! They walk around with slabs of filet, sirloin, flank, lamb, chicken and fill your plate every time you take a bite! Hour of eating 14 choices of select meats.

sautee the chopped onions and celery with vegetable/canola/ or olive oil in a skillet until they are soft. in a mixing bowl, mix the beef and pork together. add the mixture to the skillet and brown the meat. take the bell peppers and cut the stem out with a sharp knife, you can cut the whole top off if you like to make it easier. when the meat is browned, add in about half the bag of mixed cheese and melt it into the meat. take the bell peppers and season the inside and outside with tony's (it may help to rub the peppers with a little oil). scoop the skillet contents into each bell pepper up to the top and finish with a sprinkle of bread crumbs.

take a sheet pan or a 9x13 cake pan and fill with about a 1/4 to 1/2 inch of water. place the finished bell peppers in the pan standing up, then cook for 20 minutes at 400 degrees.

let them sit for 5 minutes and then serve. the peppers should be soft enough to cut with a fork.

Posted on Sat Jul 28, 2012 12:11 pm

Ive gotten back to my VERY strict diet lately. Discovered how good sautéed onions and peppers could be and I haven't looked anywhere else. I eat the same thing everyday, qso it's kinda boring, but it's leaning me up.

Lunch and dinner:Grilled chickenEntire green pepperHalf an onion And broccoli

All the vegetables are sautéed together and sprinkled with with Lowrys seasoning salt and a little pepper. Finish it off by pouring half a tablespoon of a Teryaki marinade on everything and stirring it together.

Posted on Thu Aug 02, 2012 12:05 am

So good news... the food was fine. I guess maybe the strong smell was just because of having just been made.

You know how when you make some things they just taste and smell better the next day?

Chili, always tastes better when it has had a night in the fridge.Stuffed bell peppers taste better after having been in the fridge.Clam chowder usually is thicker.Cheese cake definitely tastes better and has better texture after a couple of days.

Posted on Thu Nov 29, 2012 5:04 pm

Posted on Thu Nov 29, 2012 11:49 pm

The good news is that the lamb turned out awesome! The best I have ever done and the vegetables I added at just the right time in order to bring their flavor out mix with the herbs and not get too spongy.

The bad news is that I forgot to take an after picture in all the excitement.

So the next one I promise I will take pictures of. I just feel like if I took pictures tomorrow after heating it up in the microwave it wont do it justice.

And Chris I would send you some if you want it. I will freeze package it.

Posted on Fri Feb 28, 2014 3:44 pm

Chop the broccoli up into little pieces and do the same with the onion, pear and jalapeno's.

Put them all into a bowl and add the yogurt and raisins.

This is an awesome addition to any type of meat dish.

I use Greek yogurt because it seems to do better in salads and dips than regular yogurt. I think it might even have more probiotic properties as well.

I use Bosc pears because they are not as sweet and are crunchier with a different texture than normal pears.

I use jalapeno's because I like my food a little spicey and the spicey-ness has a dual effect of one causing satiety and two raising your temp which is a good thing for weight loss and burning calories.

I will if at all possible try to eat this before I go to the gym. If you are not used to eating broccoli the probiotic properties of the yogurt should alleviate any ... side effects shall we call them.